Lasagna is a beloved comfort food, but for those watching their carbs or looking for a lighter option, traditional lasagna can feel a little too heavy. Enter the Low Carb Mediterranean Lasagna – a flavorful, healthy twist on the classic that swaps out high-carb noodles for vegetables and a delicious mix of Mediterranean-inspired ingredients. It’s a dish that still delivers the rich, comforting flavors you crave but without the guilt.
Instead of pasta, this version uses thinly sliced zucchini or eggplant as the layers, which not only cuts down on carbs but also adds a fresh, earthy flavor that pairs beautifully with the other ingredients. The vegetables are baked until soft and tender, absorbing the savory sauce while providing a satisfying texture that mimics traditional lasagna noodles.
The filling in this Mediterranean version is what truly sets it apart. Instead of using heavy ricotta and ground beef, the layers are filled with lean ground turkey or chicken, fresh spinach, and a blend of Mediterranean spices such as oregano, basil, and garlic. These flavors, combined with a homemade ketchup or tomato sauce made from fresh tomatoes, olive oil, and a hint of balsamic vinegar, bring a light but rich taste to each bite.
Topping off the lasagna with a generous amount of mozzarella cheese gives it that gooey, indulgent feel without the heaviness of traditional lasagna. For a more authentic Mediterranean touch, crumbled feta cheese can be added between the layers, bringing in a salty, tangy kick that complements the mild vegetables and rich tomato sauce.
The beauty of Low Carb Mediterranean Lasagna is that it’s both healthy and versatile. You can easily customize it with your favorite veggies or protein options, making it adaptable to any dietary preference. It’s also a great dish for meal prep, as it stores well in the fridge and can even be frozen for later use.
This low carb lasagna is perfect for anyone looking to enjoy the comforting, familiar flavors of lasagna without the added carbs. It’s satisfying, full of nutrients, and packed with vibrant Mediterranean flavors that will leave you coming back for more.
Ingredients
- 2 zucchini large, sliced lengthwise into long strips
- 1 lb lean ground turkey
- onion small, chopped
- 2 cloves garlic minced
- 14 oz crushed tomatoes 1 can
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 2 cups fresh baby spinach
- 1 cup feta cheese crumbled
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, cook the ground turkey over medium heat until browned. Add the onion and garlic and cook for another 2-3 minutes.
- Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.
- In a separate skillet, sauté the spinach until wilted.
- Place a layer of zucchini slices in the bottom of a greased baking dish. Top with half of the turkey mixture, followed by half of the spinach and feta cheese. Repeat the layers.
- Sprinkle the top with mozzarella cheese.
- Bake for 30-35 minutes, or until the cheese is melted and bubbly.
- Let the lasagna cool for 10 minutes before serving. Enjoy!
Nutrition
Wow, this looks amazing! I love that it’s low carb. Definitely going to try it this weekend!
Not sure about this one. Lasagna without real noodles? I missed the carbs.
Meh, honestly. It needs more flavor! More spices, please! 🧂
I don’t get the hype. It’s not like regular lasagna and I just didn’t enjoy it. Sorry!
5 stars for sure! Healthy and filling. My family loved it!
I tried making this, but my zucchini was too watery. It got all mushy :(. Maybe next time I will salt them and let them sit first? Not bad tho. 3 stars.
I always salt my zucchini before cooking, it really helps. You did great for your first try! Don’t give up! 😊
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Tastes great but took forever to prep! I might just stick with traditional lasagna next time.
Yeah, it is a bit of work, but I love the flavors! Worth the effort for something healthier, I think.
I dunno, traditional lasagna is way easier and taste better! Why complicate it?
SO GOOD! I skipped the spinach because I hate it. Still turned out great! Who cares about the spinach anyway? 😂
Made this for my family and they all ate it up! My kids didn’t even notice it was zucchini. Sneaky and delicious! 😍
Fantastik recipe! My kids loved it and they usually don’t eat veggies. Thanks!
So glad your kids enjoyed it! Trying to get mine to eat veggies is a constant battle. This sounds like a winner! 🍽️
Honestly, is it really lasagna without pasta? I dunno. Gave it a shot but it was more like veggie soup. I guess keto people will love it, but not for me. 2/5.
Can I make this without cheese? Trying to cut dairy.
This recipe is amazing! I love how healthy it is and it tastes great. I used chicken instead of turkey cause that’s what I had, and it turned out fab! 5 stars!
This was really tasty! I loved the use of zucchini instead of pasta. Will make again!
I dunno, man. Zucchini in lasagna? Sounds a bit weird to me. Do people really like this?
That’s awesome! I never thought zucchini could replace pasta, but now I wanna try! Thanks for sharing!
Way too many vegetables! Where’s the meat? I want a real lasagna, not a salad!
Easy to follow and quick to make. I might add some more spices next time.
Absolutely delicious! I didn’t have feta so used cheddar instead and it still came out great!
Is this lasagna realy low carb? Looks like a fake one! But I made it, and it was ok, I guess. Just be careful with the cheese I think.
Not what I expected…. didn’t like the zucchini. Might use eggplant next time.
I tried making this and it was too watery. I think maybe reduce the tomatoes? Just a thought!
Watery? I didn’t have that problem at all! Maybe it’s just your tomatoes or something? Recipe is great!
I’ve had the same issue! I think the water from the tomatoes really overpowers it. Maybe try using less or even draining the can first?
Yup, did it. Om nom nom! 5 stars!
Super delicious! Used ground beef instead of turkey and it turned out yum!
I’m glad you enjoyed it! Ground beef sounds like a tasty twist! Did you change anything else?
Really? Ground beef? Is it still low carb then? Wouldn’t that add more fat? Just curious.
Lasagna without pasta? What’s next?? No thanks.
No way! Pasta is the best part of lasagna. This just sounds wrong.
I get where you’re coming from, but it’s actually pretty delicious! It’s a great low-carb option.
Not really a lasagna if there ain’t no noodles, am I right? Just sayin’.
I wasn’t impressed. The zucchini got too soggy and it was just kinda bland for me.
Low carb lasagna? Sounds too good to be true! I was skeptical but gave it a chance. It turned out great!
This was super yummy! I loved the layers of flavor and it felt healthy too. Will definitely make again!
I didn’t like the zucchini. It was too watery for me. Maybe try eggplant instead?
So easy! I just skipped the spinach and added some mushrooms instead. YUM!
Not bad, but I think 10 minutes simmer is a bit short for the sauce. Also, my turkey was a little dry even though I browned it—next time I’d add a splash of water or use 93/7 meat.
My kids didn’t like it. They said they want real lasagna with noodles! But I thought it was ok.
I’ve never cooked with zucchini like this before, but loved it! So delicious!
It was alright, just not my thing. Don’t get the hype about low carb diets.
Honestly I didn’t expect turkey to work in lasagna, but it tasted really clean and not greasy. Nice balance with the feta.
I tried something similar, but mine was kinda watery with the zucchini. Maybe I didn’t drain the spinach enough? Still, the flavor with feta was decent. Not sure about 30-35 min though—felt underdone for me.
Totally agree—turkey can be surprisingly good in lasagna. I like that it stays lighter and the feta gives it that tang instead of feeling greasy.
Very good, but I had to add more cheese. Who doesn’t love more cheese?
Like, does it even taste like lasagna? I found it a bit weird.
I used ground beef instead of turkey and it was still okay but not low carb anymore…
Too many steps! Can I just microwave it? 🙂
Not sure I’d call it Mediterranean if it’s basically turkey and cheese lol, but flavor-wise it was solid. Oregano and basil combo is nice. I might try adding mushrooms or olives next time.
Totally get what you mean—“Mediterranean” can be a stretch with just turkey + cheese 😅 But the oregano/basil combo really does fit the vibe. Mushrooms or olives would be a great add too—maybe even a little garlic powder with the sauté?
Super easy and tasty! My kids loved it, which is a big win! ⭐⭐⭐⭐⭐
This was amazing!!! Totally going to make it again. The flavors were spot on.
Decent flavor, but my zucchini released a lot of water. Next time I’ll salt them and pat dry first. Otherwise pretty easy and tasty.
The instructions are easy, but I wish it said whether to salt the zucchini first. I definitely had more moisture than expected.
I tried this and it was kinda bland for me. Also 375°F for 30-35 minutes felt short—mine wasn’t very bubbly. Could be my oven, but yeah… won’t be my go-to.
Low carb + Mediterranean sounds healthy, but the prep is a lot for me. Slicing zucchini strips takes forever. If you’re okay with the work, the result is worth it.
Totally agree—the zucchini strip part is what scares me too. I’ve been trying to “cheat” by chopping them thicker so it goes faster, and honestly it still tastes great.
Hmm, 30-35 minutes at 375 seems way too short for lasagna vibes. I feel like the zucchini won’t soften enough. Maybe I’m doing it wrong, but I’d bake closer to an hour.
Pretty solid low-carb comfort food. Mine took closer to 40 minutes because my zucchini was thicker, but it came out bubbly and flavorful. Feta + mozzarella is a great combo.
Loved this! The zucchini layers made it feel legit like lasagna, and the flavors were super Mediterranean. I used a little extra basil and it was amazing. Didn’t even miss the pasta.
I dunno, man. I tried making this and it turned out all soggy. Maybe I cut my zucchini too thick?
Soggy zucchinis can happen! Try slicing them thinner next time or even salting them before cooking to draw out extra water. Hope that helps!
Low carb?! More like low flavor. I could barely taste the cheese. Will not be making again.
Not sure about the texture—mine came out kinda watery and the layers slipped. Maybe I didn’t sauté the spinach long enough.
I had the same issue at first. I think the zucchini and spinach release water—next time I’ll sauté the spinach a bit longer *and* blot it off with a paper towel before layering. Also, letting it cool the full 10 minutes (or longer) helps it set up so the layers don’t slide.
I used turkey but it came out a little dry—maybe because I browned it too hard. Sauce simmer time helped though.
Really enjoyed it, but I needed to bake closer to 40 min because my zucchini was super watery. Still worth it though.
Um… zucchini lasagna is a salad pretending to be dinner. I mean, it’s tasty, but call it what it is. No hate though, my family devoured it.
This looks like a great low-carb swap for lasagna! The zucchini strips should be perfect, and I love the tomato-herb vibe with feta.
Not sure about zucchini as lasagna sheets. Seems like it would be mushy. Also only 1 tsp oregano/basil feels a bit bland? I guess it’s okay, but I’d season more.
I tried sautéing the spinach but mine got a little burned—still tasted alright. Also I used dried basil instead of fresh and maybe that’s why it wasn’t super bright.
Great recipe! Perfect for my keto diet. I added some olives on top for extra flavor.
I tried this and it was AMAZING! The olives were a great touch. Thanks for sharing!
Seems interesting, but isn’t lasagna supposed to have pasta? Zucchini just ain’t the same.
This lasagna is awesome! Super tasty and healthy, my whole family loved it!
I tried making this last week, and it was a hit! Thank you for sharing! 😊
The steps are clear and not too complicated. I like that it simmers the sauce and wilts the spinach separately—less chance of soggy layers. Would recommend!
Totally agree—simmering the sauce and wilting the spinach separately is the move. That’s how you avoid that watery, soggy mess. Gonna try it this way!
I’m not convinced about using only zucchini strips instead of lasagna noodles, but I like that it’s low carb. Also 30-35 min might not be enough if the zucchini is thick—any tips?
Low carb win! I used a little extra spinach and it held up well. Next time I’ll add some red pepper flakes for kick.
This was surprisingly comforting for a low-carb lasagna. The zucchini layers held up well and the flavor is super Mediterranean—oregano and basil really come through.
I’m not usually a “low carb” person, but this actually tasted like lasagna. I might add a pinch of red pepper flakes next time for some heat. Great weeknight option.
So good! Just make sure you drain the tomatoes well, or it gets watery. But I would totally recommend it!
This lasagna sounds amazing! I’ve been looking for low carb recipes. But yeah, watery dishes are the worst, I’ll keep that in mind.
Mediterranean + low carb is my kind of food. Feta in lasagna? Yes please. I added black olives and it was even better.
Made this last night—so much lighter than traditional lasagna but still really comforting. The zucchini strips didn’t get watery for me, and the feta + mozzarella combo is 🔥. Will definitely make again.
So good. Zero regrets.
I followed it pretty much exactly, and it tasted good, but I wish it had more sauce. Maybe I’d add another can of crushed tomatoes because it came out a little dry.
Totally get that—zucchini can release moisture but it still can feel a bit dry. Another can of crushed tomatoes sounds like the fix. I’d also simmer it a touch longer or add a splash of water/extra tomato sauce while it simmers so it thickens less.
Made it tonight and it tasted really good, but mine was a little watery—maybe my zucchini was too thin. Next time I’ll salt the zucchini first and squeeze it dry. Still definitely would make again.
So glad it still came out tasty! Watery lasagna is usually the zucchini doing it—salting and squeezing really helps. I also like to pat the zucchini dry after sautéing/salting. 👍
I was skeptical about replacing noodles with zucchini, but it worked. I salted the zucchini slices for 10 minutes first to keep it from getting watery—highly recommend.
Yes! I was worried it would turn to mush, but salting the zucchini for a bit really helps. I also like to pat it dry after—less watery for sure.
Good idea, but mine was a bit watery even after baking. I think next time I’ll salt the zucchini and let it sit to pull out moisture.
Totally makes sense—zucchini can be sneaky. Salting and draining (even patting dry) usually helps a lot with that watery layer.
Pretty easy to put together, but 375°F feels a bit low? I think 400 would brown the cheese more. Taste was fine.
Delish!
Honestly, I don’t get why you need both feta and mozzarella. It’s good, but feels heavy. I’d do mostly mozzarella next time and maybe less feta.
Made this last night—so good. The zucchini strips layered nicely and the turkey sauce tasted really Mediterranean, not bland at all.
Love hearing that! The zucchini layers really do make it feel lasagna-y, and that turkey tomato sauce should have a nice Mediterranean vibe from the oregano + basil. 😄
Not gonna lie, I found it kinda bland. I doubled the oregano and basil and bumped up the salt/pepper and it improved. Still, I think it needs a little more acidity too.
I’m skeptical about “lasagna” without pasta, but this actually satisfied my craving. The feta + mozzarella combo is the real MVP.
Not gonna lie I’m still confused how this is “lasagna” without pasta 😅 I made it once and it came out kinda watery—maybe I didn’t drain the zucchini strips enough? Still, flavor was pretty good.
Okay wow—I was also skeptical, but the zucchini actually does hold up as “noodles.” The feta makes it taste way more Mediterranean than I expected.
I forgot to let it cool 10 minutes and it was a mess 😅 but flavor was still great. Will follow the cooling step next time.
I followed it mostly, but I added a pinch of red pepper flakes and a little extra garlic. Turned out great—could totally be a weeknight go-to.
I’m skeptical it could be “weeknight go-to” with 2 skillets and layering lol. But if you say it turned out great… I guess I’ll try, though I might use jarred garlic 😅
Nice! The red pepper flakes + extra garlic sounds like the perfect upgrade. I love that it’s still weeknight-friendly—might try it that way next time.
Five stars! I tried it for meal prep and it reheats well. Just let it cool like the recipe says—otherwise it falls apart. Yum.
Made this last night and it was surprisingly comforting. The zucchini layers held up well and the feta + mozzarella combo is perfect. Definitely saving this one.
I followed it pretty much exactly, but 30–35 minutes wasn’t enough for the center to set. I ended up baking 10 more minutes. Other than that, solid recipe.
Glad you mentioned the timing—mine usually needs a little longer too. Next time I’ll go closer to 40 minutes, but totally agree otherwise it’s solid.
I think the issue might be the zucchini strips being too wet? Mine set faster with thinner slices and letting it rest the full 10 minutes. But yeah, 10 more min fixes it.
I’m not usually a lasagna person, but this felt legit. I used turkey like the recipe says and added a pinch of chili flakes—wow. 375° worked great; cheese was bubbly at 33 min.
The seasoning was on point. I measured pretty carefully and it tasted like my favorite pizza sauce vibes, just healthier.
Looks good! 375 is a little low for me but I’ll trust the cheese.
Thanks! 375°F is just right for me—using the zucchini as the “noodle” keeps it from drying out. But if you like a deeper bake, you can bump it a bit and just watch the top so the cheese doesn’t get too brown.
This sounds like a great low-carb swap for lasagna—zucchini noodles instead of pasta is genius. The cook time looks realistic too. I’m definitely trying it this week!
Yes! I love zucchini noodle lasagna—so much lighter than pasta but still scratches that cheesy itch. Going to try it with ground turkey this week too 🙌
I’m not sure about the zucchini strips as lasagna noodles… it kinda slid around when I served it. Still tasty though, just not perfect presentation.
Made it tonight—super tasty, but my zucchini released a lot of water so I baked it a few extra minutes. Still worked though.
I followed it exactly and somehow it turned out bland. Maybe I under-salted? The oregano/basil ratios felt off to me. Still ate it, but wouldn’t make again without tweaks.
That’s frustrating—if you followed it exact and it’s bland, I bet the salt was the missing piece. 14 oz crushed tomatoes can be pretty low flavor depending on the brand. I usually bump salt a lot and add a pinch of garlic powder or red pepper flakes too. Also 1 tsp oregano + 1 tsp basil for the whole sauce might be light for some folks—maybe try a little extra oregano and go by taste when simmering.
I followed it exactly and it was kinda bland for me. Maybe I’m heavy-handed with salt? I’d double the oregano next time.
I felt the same way the first time—still tasty, just not punchy. I ended up adding more oregano *and* a pinch of red pepper flakes. Also, I salt the meat/onion a bit earlier, not just “to taste” at the end.
Hmm I think you might be right about the salt, but doubling oregano sounds like it could take over. I usually add a little more basil or even a dash of Italian seasoning instead. Also crushed tomatoes vary a lot—some are sweeter/flat.
Honestly? “Lasagna” without noodles feels like cheating 😅 But I guess low-carb people gotta eat too. If it tastes good, whatever.
I followed the steps exactly, but my turkey mixture seemed too thick—like not enough tomato sauce to really simmer down. I added a splash of water and it turned out okay. Cool concept though.
That makes sense—14 oz crushed tomatoes can be a little thick depending on your turkey and how much moisture cooks off. Adding a splash of water (or even a little extra crushed tomatoes) is totally the move. Glad it still turned out okay!
Made something similar but I always worry zucchini gets watery. If you pat it dry first maybe it’ll hold up better. Flavor combo (oregano/basil/feta) is spot on though.
This is such a clever twist on lasagna—zucchini instead of noodles actually worked for me. I used a bit more garlic and it still baked up great. The spinach layer with feta is the best part.
This is actually pretty good. I had feta left over, so maybe that helped 😅. Only change I’d make is more garlic—2 cloves felt low.
Seems healthy and filling. Also the cooking time feels realistic. Gonna try it for meal prep—hoping it reheats well.
Not gonna lie, 1 lb turkey can be a little dry compared to beef. Next time I might add a spoon of olive oil or a splash of tomato sauce.
Totally get you—lean turkey can dry out fast. A little olive oil or even a splash of tomato sauce in the meat mix sounds like a great fix. Also letting it rest 10 mins helps it stay juicy.
wait so do you bake it covered first? i did 375 for 35 min and my top was kinda brown before it looked set. not bad but i’m confused lol
This is my new go-to for meal prep. I cooked it, cooled it 10 min like the instructions, then portioned. Reheated well and stayed flavorful.
I’m not totally convinced about the amount of cheese vs. the turkey—seems a little light. Still, Mediterranean flavors are always a win. Would add more mozzarella next time.